Russell Hobbs RHPC3000 Instructions & Warranty
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Russell Hobbs RHPC3000 Instructions & Warranty

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11-IN-1 DIGITAL
MULTI COOKER
2 YEAR WARRANTY
RHPC3000
INSTRUCTIONS & WARRANTY

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  • Page 1 11-IN-1 DIGITAL MULTI COOKER 2 YEAR WARRANTY RHPC3000 INSTRUCTIONS & WARRANTY...

  • Page 2: Important Safeguards

    IMPORTANT SAFEGUARDS When using this appliance, basic safety precautions should be followed, including but not limited to: 1. To protect against electrical hazards do not immerse the power cord, plug or multi cooker body in water or any other liquid. 2.
  • Page 3 19. Do not turn on the multi cooker without first placing the cooking pot inside the interior of the multi cooker. 20. Always be sure the cooking pot contains liquid before the multi cooker is switched 21. Do not overfill or attempt to cook food items too large for the appliance. 22.
  • Page 4 Congratulations on the purchase of your new Russell Hobbs 11-in-1 Digital Multi Cooker. Each unit is manufactured to ensure safety and reliability. Before using the appliance for the first time, please read this instruction booklet carefully and keep it for future reference. Pass it on if you pass on the appliance.

  • Page 5: Before First Use

    Ensure the multi cooker is always disconnected from the wall power outlet when not in use. HOW PRESSURE COOKING WORKS Your Russell Hobbs multi cooker has pressure cooking functionality and has been specifically designed to safely control the steam pressure and temperature during cooking.
  • Page 6 COOKING PREPARATION 1. How to open the lid Hold the lid handle and turn the lid counter-clockwise until the “ ” marking on the lid aligns with the “OPEN ” marking on the multi cooker and lift the lid up and off the multi cooker.
  • Page 7 4. Inserting the cooking pot in the multi cooker Be sure to remove any food residue and water droplets from the exterior of the cooking pot and interior of the multi cooker. After placing the cooking pot into the multi cooker, rotate the cooking pot slightly left to right to ensure the pot is in place and there is contact between the cooking pot and heating...
  • Page 8 IMPORTANT INFORMATION FOR RELIABLE AND SAFE OPERATION REMOVAL AND INSTALLATION OF THE ANTI-BLOCK SHIELD AND THE GASKET Prior to each use, inspect and ensure the gasket, anti-block shield, red float valve and red float valve seal are clean, correctly fitted to the lid. Thoroughly clean after each use to ensure all food residues are removed.

  • Page 9: General Functions

    GENERAL FUNCTIONS IMPORTANT: Be certain to use utensils that will not scratch the cooking surface of the cooking pot. Use the utensils provided or use silicone or rubber utensils when cooking and serving. Do not use metal utensils, be careful not to scrape the non-stick finish. Complete the Cooking Preparation as per pages 6 and 7.
  • Page 10 DE-PRESSURISING AND OPENING THE LID CAUTION: The lid will not unlock until pressure inside the pot has been released. This will be indicated when steam has stopped coming out of the exhaust valve and the red float valve has lowered. Once cooking is complete, the multi cooker will automatically switch to KEEP WARM.
  • Page 11 HOW TO OPEN THE LID Wearing an oven mitt, hold the lid handle and turn the lid counter-clockwise until the “ ” marking on the lid aligns with the “OPEN ” marking on the housing. To open the lid, lift and tilt it so it opens from the back first, to avoid steam coming towards you.

  • Page 12: Brown Rice

    11 PRE-SET AUTOMATIC COOKING FUNCTIONS There are 8 pressurised functions and 3 non-pressurised functions. 8 FUNCTIONS WITH PRESSURE: WHITE RICE This function will create delicious fluffy rice every time, whether you cook basmati, jasmice or long grain rice. Measure out the desired amount of rice or grains with the provided measure cup and add to the cooking pot.
  • Page 13 BAKE Using the bake function you can make cakes, as well as creamy rice desserts, cheese cakes and puddings. Desserts can be cooked in a round cake tin, pudding bowl or individual ramekins. The cake tin, pudding bowl or ramekins will need to be double wrapped in foil for cooking in the multi cooker.
  • Page 14 SLOW COOK This setting allows you to cook delicious slow cooked meals including meat, soups, bolognese, fruit or vegetables as you would in a standard slow cooker. This is not a pressurised setting, but is intended to be used with the lid in place. When slow cooking, it is extremely important that you do not often open the lid to check on the cooking progress.
  • Page 15 COOKING MENU FUNCTIONS Time for pressure to build up will vary depending on the recipe or function selected. Once pressure has built up, cooking time will commence. Please note cooking times will vary due to ingredient sizes, quantities and starting temperatures. Cooking Time Temperature...

  • Page 16: Delay Start Function

    MULTI COOKER FUNCTIONS ADJUST FUNCTION: The adjust function allows to adjust the pre-set cooking time. It can be adjusted depending on the quantity of food added to the cooking pot. A larger quantity may require more cooking time. • Finish cooking preparation as per page 6 and 7. •...

  • Page 17: Keep Warm Function

    Within 10 seconds of pressing your menu selection button, press DELAY START once and the hour flashes. Then use the “-“ & “+” buttons to adjust the desired number of hours, depending on when you wish your food to be ready. Press DELAY START again and the minutes will flash.

  • Page 18: Manual Operation

    MANUAL OPERATION: Note: The STEAM function works using the same method as MANUAL. See detailed instructions on how to use the Manual and Steam functions below: The MANUAL function can be used if the preset menu functions and timings do not suit your required cooking preferences.

  • Page 19: Cooking Time

    MANUAL OPERATION GUIDE Follow the guide below as an approximate indication for recommended cooking times. VEGETABLES Vegetables cook in no time in the multi cooker. Always use the quick pressure release method when the cook time has ended. This will ensure your vegetables retain some texture and don’t overcook.
  • Page 20 MEAT, FISH & POULTRY Meat cooked in the multi cooker will give a succulent and flavoursome result, every time. For maximum flavour, first brown the meat or poultry (not fish) on all sides in the multi cooker using 1 tablespoon of oil on the SAUTÉ function before locking the lid and commencing pressure- cooking.
  • Page 21 RICE & GRAINS The following recommendations are only a guide. You can always return the lid on and KEEP WARM to continue cooking slightly. Alternatively, add ½ cup of hot water and pressure cook for an additional 1 minute and leave to release pressure naturally. Never fill (combined rice/grain and liquid) past the halfway mark when cooking in the multi cooker.

  • Page 22: Cleaning And Maintenance

    PRESSURE COOKING TIPS • The multi cooker must never be filled more than 2/3 full or to the MAX. marking. The unused space is needed to produce pressure. • The amount of liquid required is less than for traditional cooking methods. •...

  • Page 23: Troubleshooting

    TROUBLESHOOTING Problem Possible Reason Solution Ensure the gasket is positioned Gasket not positioned correctly correctly Carefully push down using the plastic Difficult to close the lid edges of the lid Small amount of pressure remains in the cooking pot CAUTION: do not touch the metal part of the lid as it will be very hot Red float valve fails to lower after Press down on the red float valve lightly...
  • Page 24 Spectrum Brands Australia Pty Ltd Spectrum Brands New Zealand Ltd Locked Bag 3004 Braeside PO Box 9817 Newmarket Victoria 3195 Australia Auckland 1149 New Zealand Customer Service in Australia Customer Service in New Zealand TollFree: 1800 623 118 TollFree: 0800 736 776 Email: info@spectrumbrands.com.au Email: service@spectrumbrands.co.nz Website: www.spectrumbrands.com.au...
  • Page 25 Warranty Conditions 4. The Goods must be used in accordance with the manufacturer’s instructions. This Warranty does not apply should the defect in or failure of the Goods be attributable to misuse, abuse, accident or non-observance of manufacturer’s instructions on the part of the user.
  • Page 26 NOTES...

  • Page 27: Recipe Book

    11-IN-1 DIGITAL MULTI COOKER 2 YEAR WARRANTY RHPC3000 RECIPE BOOK...
  • Page 28 ©2021 Spectrum Brands, Inc. Recipes are to be used in conjunction with the RHPC3000 11-in-1 Digital Multi Cooker by Russell Hobbs. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical,...

  • Page 29: Chicken Stock

    CHICKEN STOCK Preparation Time: 5 minutes Cooking Time: 30 minutes (+ de-pressurising time) Makes: 4 litres Ingredients: 1 small chicken 4 cups water 1 stick of celery, sliced 1 brown onion, peeled and halved 1 carrot, sliced 1 bay leaf 1 tsp whole pepper corns Method: Add 4 litres (16 cups) of water to your multi cooker pot with all the ingredients except the...
  • Page 30 AROMATIC TOMATO SOUP Preparation Time: 5 minutes Cooking Time: 15 minutes Serves: 4 Ingredients: 2 tsp olive oil ½ brown onion, finely diced 2 carrots, finely diced 1 stalk celery, chopped 1 clove garlic, crushed and chopped 1 tsp dried rosemary 400g can diced tomatoes 2 tbs tomato paste 1L beef stock (or 3 beef stock cubes in 1L water)
  • Page 31 SPICED CARROT & LENTIL SOUP Preparation Time: 5 minutes Cooking Time: 5 minutes Serves: 4 (Heat up time: 3-4 minutes / Manual de-pressurizing time: 2-3 minutes) Ingredients: 500g / about 4 medium carrots, grated 180g / 1 cup split red lentils 3 spring onions, green tops reserved 2 tsp ground cumin 1 tsp mild chili powder (optional)
  • Page 32 MOROCCAN LAMB POT ROAST Preparation Time: 15 minutes (plus marinating time 30 minutes) Cooking Time: 45 minutes Serves: 8 Ingredients: 2kg lamb shoulder, de-boned 2 red onions, peeled and cut into thin wedges 3 tbs olive oil 4 garlic cloves, crushed 1 lemon, rind finely zested 1 tsp chilli flakes 1 tsp ground cumin...
  • Page 33 CORNED BEEF Preparation Time: 10 minutes Cooking Time: 1 hour, 20 minutes Serves: 8 Ingredients: 1.2kg corned beef (silverside) 1 brown onion, peeled and halved 4 cloves 2 bay leaves 1tsp peppercorns 1 carrot, peeled and chopped 1tbs brown sugar 2 tbs malt vinegar Water (to cover corned beef) Method:...
  • Page 34 MASSAMAN BEEF CURRY Preparation Time: 10 minutes Cooking Time: 25 minutes (+ de-pressurising time) Serves: 6-8 Ingredients: 1 tsp canola oil 2 brown onions, peeled and quartered 1/3 cup Massaman curry paste 400g coconut milk 1.2kg beef chuck, cut into 2 cm pieces 1 cup vegetable stock 1 Tbsp fish sauce 1 Tbsp soy sauce...
  • Page 35 THAI GREEN CHICKEN CURRY Preparation Time: 10 minutes Cooking Time: 5 minutes Serves: 4-6 Ingredients: 1 tsp vegetable oil 1 brown onion, peeled and quartered 1 garlic clove, crushed Knob of ginger, 1cm, peeled and finely grated 1 green chilli, finely sliced 2 tbs green curry paste 1.2kg chicken thigh fillets, diced into 3cm pieces 250g can coconut milk...
  • Page 36 LEMONGRASS & COCONUT CHICKEN CURRY Preparation Time: 5 minutes Cooking Time: 5 minutes Serves: 4 (Heat up time: 15 minutes / Manual de-pressurizing time: 2-3 minutes) Ingredients: 2 stalks lemongrass, (white ends only) 6 skinless chicken thighs, cut into 3cm pieces 400ml coconut milk 250ml chicken stock or water 1 red onion, peeled &...
  • Page 37 PEA AND PANCETTA RISOTTO Preparation Time: 10 minutes Cooking Time: 25 minutes Serves: 4-6 Ingredients: 1 tbs extra virgin olive oil 20g butter 2 cups Arborio rice 1 brown onion, finely diced 100g pancetta, diced 1 garlic clove, finely chopped ½...
  • Page 38 RISOTTO CACIO E PEPE (PECORINO AND BLACK PEPPER) Preparation time: 10 minutes Cook time: 17 minutes Serves: 4-6 (Heat up time: 3-4 minutes / Manual de-pressurizing time: 2-3 minute) Ingredients: 25g quality salted butter 1 Tbsp extra virgin olive oil 3 French shallots, finely diced 300g / 1 ½...
  • Page 39 POTATOES WITH DILL & CHIVES Preparation Time: 5 minutes Cooking Time: 10 minutes Serves: 6-8 Ingredients: 1 tbs extra virgin olive oil 2 tbs butter 1 tsp celery salt 2 tbs fresh dill, chopped 6 large new potatoes, quartered lengthways 1 cup chicken stock, warm Pepper to taste 2 tbs chives, chopped...
  • Page 40 SLOW COOKED HONEY GARLIC CHICKEN Preparation Time: 20 minutes Cooking Time: 4 hours (+ de-pressurising time) Serves: 4-6 Ingredients: 3 chicken Maryland pieces, skin off ½ cup soy sauce ½ cup honey ¼ cup hoisin sauce ½ cup currants 1 tbs olive oil 3 cloves garlic, crushed 2cm piece of ginger, peeled &...
  • Page 41 PORK & GINGER STEAMED DUMPLINGS Preparation time: 30 minutes Cook time: 15 minutes Makes: 30 dumplings Ingredients: 275g pack / 30 gow gee dumpling wrappers 250g free-range pork mince 150g wombok cabbage, finely chopped ¼ cup finely chopped coriander leaves 2 spring onions, finely chopped 1 Tbsp finely grated ginger 1 Tbsp soy sauce...

  • Page 42: Poached Pears

    POACHED PEARS Preparation Time: 10 minutes Cooking Time: 2 hours, 5 minutes Serves: 4 Ingredients: 4 ripe pears, peeled and left whole 1 cinnamon stick 5 cloves 1 knob of ginger, 1cm 1 tsp lemon zest ¼ cup brown sugar 1 star anise 1 vanilla pod 2 cups water...
  • Page 43 APPLE RELISH Preparation Time: 10 minutes Cooking Time: 2 hours (+ de-pressurising time) Ingredients: 1.2kg Granny Smith Apples, peeled, cored & chopped 2 brown onions, finely diced 1/2 cup apple cider vinegar ¾ cup raw sugar ¼ tsp salt 1 tbs lemon juice ½...
  • Page 44 VANILLA CAKE Preparation Time: 15 minutes Cooking Time: 40 minutes (+ 20 minutes de-pressuring time) Serves: 6-8 Ingredients: 1 cup castor sugar 2 eggs, at room temperature 2 cups self-raising flour 1 cup milk 50g unsalted butter, melted ½ tsp vanilla bean paste (or 1 tsp vanilla essence) Cooking oil spray for greasing Cream or ice cream to serve Berry compote or fresh berries, to serve...

  • Page 45: Creamy Rice Pudding

    CREAMY RICE PUDDING Preparation Time: 10 minutes Cooking Time: 25 minutes Serves: 4-6 Ingredients: 2 tbs butter 3 cups milk, warmed 1 cup long grain rice 1/3 cup castor sugar 1 tsp vanilla 1 tsp ground cinnamon Method: Place the butter in the multi cooker and press SAUTÉ. When the butter has melted, add the warm milk and stir in the rice, vanilla and sugar.
  • Page 46 STEAMED GOLDEN SYRUP PUDDING Preparation Time: 15 minutes Cooking Time: 40 minutes (+ 10 minutes de-pressurising time) Serves: 4-6 Ingredients: 1/2 cup golden syrup ½ cup castor sugar 120g unsalted butter, softened 1/2 tsp vanilla bean paste (or 1 tsp vanilla essence) 2 eggs 1 cup self-raising flour 1/3 cup milk...
  • Page 47 BRIOCHE LOAF Preparation Time: 20 minutes (+ 2 hours rising time) Cooking Time: 40 minutes Serves: 4-6 Ingredients: ¼ cup full-cream milk 7g sachet instant dry yeast 1 cup plain flour 1 cup bread flour ¼ cup caster sugar 3 large eggs 100g unsalted butter, softened ¼...

  • Page 48: Banana Bread

    BANANA BREAD Preparation Time: 20 minutes Cooking Time: 1 hour Serves: 6-8 Ingredients: 1/3 cup caster sugar ½ cup milk ¼ cup vegetable oil 2 tsp lemon juice 1½ cups self-raising flour 3 ripe bananas (1 cup), mashed 2 tsp cinnamon 1 tsp vanilla extract ½...

  • Page 49: New York Style Cheesecake

    NEW YORK STYLE CHEESECAKE Preparation Time: 30 minutes Cooking Time: 40 minutes Serves: 6-8 Ingredients: 150g digestive biscuits 85g unsalted butter, melted 500g cream cheese, softened 125g caster sugar, + 2 teaspoons for topping 250g sour cream 1 ½ Tbsp plain flour 2 large eggs 1 tsp vanilla extract (or ½...
  • Page 50 HOMEMADE YOGHURT Preparation Time: 15 minutes Cooking Time: 6 hours 10 minutes Makes: 1 Litre Ingredients: 1L full-cream or skim milk 45g natural yoghurt Method: Fill the cooking pot with milk and select SAUTÉ. Heat for 8-9 minutes, stirring constantly with a rubber spatula to prevent the milk catching on the bottom of the pan.
  • Page 51 WHOLE MILK RICOTTA Preparation Time: 5 minutes Cooking Time: 15 minutes Makes: 500g Ingredients: 2 litres (8 cups) full-cream milk 10g citric acid ¼ tsp salt, optional Method: Fill the cooking pot with the milk. Secure the multi cooker lid and select the YOGHURT function.
  • Page 52 QUICK BERRY COMPOTE Preparation Time: 5 minutes Cooking Time: 10 minutes Makes: 1.5 cups Ingredients: 400g (3 cups) mixed berries, fresh or frozen 1/3 cup caster sugar juice of half a lemon 2 strips lemon peel 1 tsp vanilla extract 1 Tbsp cornflour Method: Add the berries, sugar, lemon juice, lemon peel and vanilla to the multi cooker pot.

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